Red Velvet Halloween Cheesecake Recipe

This Red Velvet Halloween Cheesecake Recipe is a simple and easy bundt cake recipe for the whole family to enjoy.

Course Dessert

Cuisine American

Keyword Red Velvet Halloween Cheesecake Recipe

Method Oven

Main Ingredient Sugar

Meal Type Dessert

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 767kcal

Author Kelli Miller

Ingredients

Cake Batter Ingredients

1 ½ cups all purpose flour
1 cup cake flour
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups white granulated sugar
¾ cup vegetable oil
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon almond extract
½ cup warm water
Red Food Dye

Cream Cheese Filling Ingredients

8 ounces cream cheese softened
4 tablespoons butter softened
½ cup white granulated sugar
2 tablespoons flour
1 egg
1 teaspoon vanilla extract

Cream Cheese Frosting Ingredients

½ cup unsalted butter softened
8 ounces cream cheese
3 cups powdered sugar
2 tablespoons milk

Instructions

In a large mixing bowl, add the dry ingredients: flour, cake flour, cocoa powder, baking powder, baking soda, and salt.
Whisk until combined.
Add the wet ingredients in a different bowl: eggs, buttermilk, oil, and extracts, leaving the water out at first.
Whisk into the dry ingredients until a batter forms. When adding the warm water, add the red food dye at the same time.
Mix once more until the batter is a deep red and is smooth. Set aside.
In a different bowl, blend the cream cheese and butter together until creamy. Then add the white sugar and flour, mixing again until combined.
Add in the egg and vanilla extract, whisking until creamy.
Spray the bundt cake pan with baking spray and then pour in the red velvet batter evenly.
On top of the batter, add the cheesecake filling evenly. Use a butter knife to rake the cheesecake filling into the red velvet batter, creating swirls.
Place in the oven and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Remove the pan from the oven and let the cake to cool for 30 minutes.
To make the cream cheese frosting, add the cream cheese and butter into a bowl and blend with a mixer.
Add in the powdered sugar, mixing again until combined.
Pour in the milk to thin out this frosting and whip the mixture together until creamy.
Put the mixture into a piping bag and cut a small hole in the tip to frost the cake with.
Loosen the cake from the bundt pan with a butter knife. Flip it onto a serving plate and gently tap the bottom of the bundt pan to allow the cake to release from the pan.
Once the cake is out of the pan, take the piping bag of frosting and frost the bundt cake.
Cut and serve the cake.

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